Skip to main content New this month
Get the Allrecipes magazine

Vegan Thai Pumpkin Curry

Rated as 0 out of 5 Stars
 made it  |  0 reviews   |   photos

"This simple and delicious pumpkin curry tastes best with jasmine rice. Use as much or as little curry paste as you like - but remember, one can always add more. Also make sure you don't cook the pumpkin for too long so it doesn't get mushy."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 293 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat rapeseed oil in a pot over medium heat, add sesame seeds, and toast until golden brown, about 3 minutes. Add chopped onion; cook and stir until soft and translucent, about 5 minutes.
  2. Stir pumpkin cubes into the pot and cook, stirring frequently, about 5 minutes. Stir in curry paste and mix well with the pumpkin. Pour in coconut milk and dissolve vegetable bouillon. Cover and bring to a boil. Reduce heat and cook until pumpkin is soft, 15 to 20 minutes. Season with salt and pepper. Serve sprinkled with green onions.

Nutrition Facts


Per Serving: 293 calories; 26.7 g fat; 14.7 g carbohydrates; 4.4 g protein; 0 mg cholesterol; 93 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0